dapizza,
I double checked the date of your post to see if it was dated yesterday and that you were pulling my leg on this one
.
I don’t honestly know what style the dough recipe represents. To get a better view of the recipe, I converted it to baker’s percents. You didn’t indicate what kind of flour you are using, so I assumed a good all-purpose flour. Since the recipe calls for using warm water, I took that to mean that the yeast is ADY. On the basis of these assumptions, I used forum member November’s mass-volume calculating tool at
http://tools.foodsim.com/ to convert the volumes of flour and water to weights. Then, using another dough calculating tool I have been testing, I came up with the following formulation:
Flour (100%):
Water (53.4156%):
ADY (5.12047%):
Salt (0.63006%):
Olive Oil (12.1916%):
Honey (9.47288%):
Total (180.83061%):
| 442.93 g | 15.62 oz | 0.98 lbs
236.59 g | 8.35 oz | 0.52 lbs
22.68 g | 0.8 oz | 0.05 lbs | 6 tsp | 2 tbsp
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
54 g | 1.9 oz | 0.12 lbs | 12 tsp | 4 tbsp
41.96 g | 1.48 oz | 0.09 lbs | 6 tsp | 2 tbsp
800.95 g | 28.25 oz | 1.77 lbs | TF = N/A
|
If you used the entire dough amount (28.35 ounces by my estimate) for a single 16” pizza, that translates into a thickness factor of 0.1405, which would mean a very thick crust. On that basis, I can see how you might have been thinking American style. But just looking at the formulation, I find it to be very unbalanced and extremely wasteful of yeast. A somewhat worse case use of yeast is a few-hours or “emergency” dough that uses no more than 1.5% ADY. The yeast in your recipe is at over 5%, or more than three times the maximum recommended amount. And, at two tablespoons, it is a bit more than a 3-strip pack of ADY for just one pizza. That strikes me as excessive, not to mention expensive. If it weren’t for the high amount of oil, I am surprised that your refrigerator or dough container hasn’t left the building by way of the roof. With over 5% yeast, only 0.63% salt, and water at 95-105 ° F, the dough in its container should have become a rocket. The restraining influences on the yeast are the high amount of honey and the high amount of olive oil. This leads me to believe that you can safely dramatically reduce the amount of yeast, honey and oil and maybe end up with a formulation that is much more efficient without dramatically changing the characteristics of the final pizza. You might reduce the quantities of yeast, honey and oil in proportion to start and see how you like the results. I personally think the salt is on the low side and could safely be increased to at least 1.25%, which would be about a teaspoon of ordinary table salt.
You didn’t indicate how you managed the dough but I am curious to know if you cold fermented the dough and what was the finished crust color like. Also, did the crust have a biscuity deep-dish crust texture because of all the oil, and was it sweet?
Peter
